Preheat the oven to 210°C fan/230°C/gas 8.

Tip the onion, garlic, ginger, mint, spices and salt into a food processor and blitz until finely chopped. Tip in the lamb mince and egg and blitz again until fairly smooth. Alternatively, chop the onion, garlic, ginger and mint finely by hand and mix with the rest of the meatball ingredients.

Tip the rice and stock into a large shallow lidded casserole dish or roasting tin. squeeze in the lemon juice, then chop the skin into quarters and add to the rice Scatter over the halved mushrooms and frozen peas.

With damp hands form the mince mixture into walnut-size balls, and dot them over the vegetables and rice. You should have about 20. Cover very tightly with foil (this is really important or the rice won’t cook through) or the lid, then transfer to the oven and cook for 30 minutes.

After 30 minutes, remove the lid or foil, scatter over the flaked almonds, then return to the oven for a further 5 minutes. Scatter over the rest of the mint leaves and serve with yogurt alongside.